ILO#2 CLEAN BAR AREAS

TOPICS

• CLASSIFICATION OF BAR SURFACES AND EQUIPMENT

• BAR OPERATIONS
• SANITATION AND BAR SET-UP
CLASSIFICATIONS OF BAR SURFACES
AND EQUIPMENT
“BEING WELL EQUIPPED IS ONE OF THE BASIC STEPS TO RUNNING A
SUCCESSFUL BAR. “
 LEARNING OBJECTIVES

KNOW THE DIFFERENT CLASSIFICATIONS OF BAR TOOLS AND EQUIPMENT

A. PRINCIPAL
 BAR COUNTER

WHERE THE
ENTIRE BAR
DISPLAYS ARE
SEEN.
• BAR CHILLER/ REFRIGERATOR - TO CHILL WINES, BEER, JUICES, AND
GLASSES.
• COCKTAIL TABLES - WHERE ONE MIXES THE DRINKS
• DECORATIVE FIXTURES – BAR DISPLAY, GLASSES, BAR PAINTING,
PICTURES, LIGHTED BAR DISPLAY.
• TROLLEYS – CARRY LOADS FOR BAR PREPARATION (REQUISITION)
 BAR STOOLS

• SHOULD BE WELL PADDLED

AND COMFORTABLE EITHER
WITH OR WITHOUT BACKREST
AND IF THEY ARE FIXED ON
THE FLOOR, SHOULD BE
REVOLVING
• WORKING BENCH – LOWER BOARD OF THE BAR
COUNTER, PARTLY HIDDEN FROM THE VIEW OF THE
GUEST WHERE GARNISHING, MIS-EN-PLACE, AND
OTHER INGREDIENTS ARE PREPARED.
• WELL – CONTAINER MADE OUT OF STAINLESS STEEL,
WHERE ALL BOTTLES USED ARE PLACED.
B. EQUIPMENT FOR MIXING
• ICE CHEST, ICE BIN • FROZEN DRINK
• CONTAINERS FOR BOTTLES – DISPENSER (MACHINE)
BOTTLE WELLS AND SPEED • GLASSES – OVERHEAD ON
RAILS
THE BACKBAR, ON DRAIN
• HANDGUN FOR DISPENSING BOARDS, ALMOST
SOFT DRINK MIXES
ANYWHERE THERE IS
• MIXER (SHAKE MIXER), AND ROOM
BLENDER
• GLASS FROSTER
 Ice chest Bottle wells
/Ice bin

Glass froster

Hand guns

Blender

Speed rails
C. EQUIPMENT FOR WASHING
• A THREE- OR FOUR-COMPARTMENT SINK
• DRAIN BOARDS
• SPECIAL GLASS-WASHING BRUSHES
• HAND SINK WITH TOWEL RACK
• WASTE DUMP
 Three compartment
sink

Hand sink

Glass Brushes Waste receptacle

Bar mats (Drain boards)

D. ICE AND ICE MACHINES
• ICEMAKER (ICE MACHINE)
• ICE CRUSHER
• FLAKE-ICE MACHINE
 Ice maker
(Ice machine)

Flake-ice machines / Ice crushers

E. DRAFT BEER SERVICE
• KEG OR HALF-KEG
• BEER BOX (TAP BOX)
• STANDARD OR TAP (FAUCET)
• LINE
 Keg

Carbon Dioxide
Gas tank
F. STORAGE EQUIPMENT
• DRY STORAGE (UNREFRIGERATED)
CABINETS WITH LOCKS
• UNDER COUNTER AND BACKBAR
REFRIGERATORS
G. BAR TOOLS AND SMALL
EQUIPMENT
• STAINLESS STEEL IS THE METAL OF CHOICE FOR SMALL EQUIPMENT
AND UTENSILS.
• MOST OF THE SMALL BAR EQUIPMENT IS USED FOR MIXING AND
POURING.
• A SECOND GROUP OF UTENSILS IS USED IN PREPARING
CONDIMENTS TO GARNISH DRINKS.
• A THIRD GROUP IS INVOLVED IN SERVING.
• JIGGERS • BAR STRAINER
• SPEED POURERS • BARSPOON
• MIXING GLASS • ICE PICK
• HAND SHAKER • ICE TONG
Speed Pourers (Left: plastic, Right: metal)

Master Pourers (Juice Containers)

Jiggers(Left: shot, right: double-ended)

Cocktail shakers:
(left: Boston shaker,
right: Standard shaker)
Mixing glasses
 Ice pick

Bar strainer (Hawthorn Strainer)

Ice tong

Bar spoon

Bar spoon with relish fork

• ICE SCOOP • FUNNEL
• ICE TONGS • GLASS RIMMER
• MUDDLER • MEASURING CUPS
• FRUIT SQUEEZER AND MEASURING
SPOONS
 Measuring cup and
Ice scoop
measuring spoon

Glass Rimmer

Muddler
Fruit squeezer

Funnel
H. TOOLS AND EQUIPMENT FOR
GARNISHING
• CONDIMENT TRAY • RELISH FORK
• CUTTING BOARD • ZESTER, ROUTER, OR
• BAR KNIFE STRIPPER
• NUTMEG GRATER
 Bar knife
Bar condiment
tray

Cutting board

Canelle knife
with zester
Bar spoon with
relish fork
Nutmeg grater
I. TOOLS AND EQUIPMENT USED IN SERVING
• BOTTLE AND CAN • BAR CADDY
OPENERS • COASTER
• CORKSCREWS
• STIRRER/SWIZZLE STICK
• ROUND SERVING TRAYS
• WINE BUCKET
• FOLIOS FOR GUEST
CHECKS
 Bottle and can opener
(left: wall mount, center: Bar blade, right: can opener)

Corkscrew left: angel’s wings,

center:waiter’s friend, right: straight pull)
Bar tray
Coaster
Bar caddy

Stirrers/swizzle sticks

Bill tray
(folio for guest checks) Wine bucket
BAR TOOLS AND EQUIPMENT
GENERAL SUPPLIES (MONTHLY PAR STOCKS)
• DRINK LIST AND WINE LIST – BAR MENU; LIST OF BEVERAGE
CHOICES AVAILABLE IN THE BAR.
• ORDER SLIP – A FORM USED TO WRITE CUSTOMER’S ORDER
• OFFICIAL RECEIPT – BILLING ARRANGEMENT IN WHICH ALL
DRINKS ARE CHARGED TO ORGANIZER
 TENT CARD
DRINK OF THE
MONTH
• NAPKINS – CLOTH OR PAPER TO WRAP
GLASSES
• MATCHES – PERSONALIZED FOR
GIVEAWAYS
BAR TOOLS AND EQUIPMENT
CONDIMENTS AND GARNISHING
• COCKTAIL ONION, GREEN • NUTMEG
OLIVES, CHERRIES, LEMON,
• SOFT DRINKS
LIME
• FRESH ORANGE, PINEAPPLE • MIXER OR MODIFIERS –
• HOT SAUCE, SALT AND PEPPER GRENADINE, SODA
• ANGOSTURA BITTER WATER, TONIC WATER,
ETC.
 GLASSWARE
“THE FINER THE GLASS, THE MORE DELICATE ITS SHAPE, THE MORE
EXPENSIVE IT IS TO BUY AND THE EASIER IT IS TO BREAK.”
 GLASSWARE
BASIC STYLES FOR GLASSWARE
THREE CHARACTERISTICS:
• BOWL
• STEM
• BASE OR FOOT

Bowl

Stem

Base or Foot
 MAJOR TYPES:
• TUMBLERS
• FOOTED WARES
• STEM WARES
• MUGS

Tumbler Footware Stemwares Mugs

 TUMBLER

A TUMBLER IS A FLAT-BOTTOMED
GLASS THAT IS BASICALLY A BOWL
WITHOUT STEM OR FOOT.

ITS SIDES MAY BE STRAIGHT, FLARED,

OR CURVED.
 TUMBLER

• VARIOUS SIZES AND SHAPES OF

TUMBLER ARE KNOWN BY THE
NAMES OF THE DRINKS THEY ARE
COMMONLY USED FOR: OLD-
FASHIONED, ROCK GLASS,
HIGHBALL, COLLINS, COOLER,
ZOMBIE, PILSNER. GLASS JIGGERS
AND SHOT GLASSES ARE MINI-
TUMBLERS.
 FOOTED WARE

FOOTED WARE REFERS

TO S STYLE OF GLASS IN
WHICH THE BOWL SITS
DIRECTLY ON A BASE OR
FOOT.

BOWL AND BASE MAY HAVE

A VARIETY OF SHAPES.
 FOOTED WARE

TRADITIONAL FOOTED GLASSES

INCLUDE THE BRANDY
SNIFTER AND CERTAIN STYLES
OF BEER GLASS.

TODAY FOOTED WARE IS ALSO

POPULAR FOR ON-THE-ROCKS
DRINKS AND HIGHBALLS. IN
FACT, ANY TYPE OF DRINK
CAN BE SERVED IN A FOOTED
GLASS OF THE RIGHT SIZE.
 STEMWARE

INCLUDES ANY
GLASS HAVING
ALL THREE
FEATURES –
BOWL, FOOT, AND
STEM.
 MUG

YOU CAN THINK OF IT AS

A TUMBLER WITH A
HANDLE OR AS A TALL
GLASS CUP. IT IS
USUALLY USED FOR
SERVING BEER.
 GLASSWARE
GLASSWARE TERMINOLOGIES
• ALL-PURPOSE GLASS
• FOR SERVING WHITE AND/OR RED WINE.

• BANQUET GOBLET
• FOR SERVING ICE WATER
 BEER MUG

• FOR EXPORT BEER

• BORDEUX GLASS
• FOR SERVING SPECIFICALLY BORDUEX WINES

• BRANDY INHALER
• FOR MIXING COCKTAIL DRINKS FOR MORE THAN ONE ORDER. FOR SPECIAL PROMO OR TROPICAL
DRINKS GOOD FOR TWO PERSONS I.E. LOVE BIRDS COCKTAIL

• BRANDY SNIFTER
• FOR BRANDY, COGNAC, AND ARMAGNAC, FINE CHAMPAGNE LIKE HENNESY XO AND REMY MARTIN XO.
 CARAFFE

• FOR SODAS AND

FLOATS
• CHAMPAGNE FLUTE
• FOR SERVING CHAMPAGNES ONLY

• CHAMPAGNE SAUCER
• FOR SERVING CHAMPAGNES (GIN OR VODKA,
GIMLET, BRANDY ALEXANDER, DAQUIRI, PINK LADY,
CRIMSON KISS, MILLION DOLLAR)
• COCKTAIL/ MARTINI GLASS
• MARTINI, MANHATTAN, ROB ROY, GRASSHOPPER, PINK GIN,
KIR, GIN SLING, RUSTY NAIL, GIBSON, SIDE CAR, NEGRONI,
PRINCESS PRIDE

• COLLINS
• FOR LONG COOL DRINKS, FIZZES AND FRESH FRUIT JUICES,
(FRUIT PUNCH, TOM COLLINS, WENG-WENG, SINGAPORE
• COUPETTE GLASS
• FOR CHAMPAGNE COCKTAIL, MARGARITAS, VERMOUTHS

• DECANTER GLASS
• SERVING AID FOR WINES OR WHISKIES

• DOUBLE OLD FASHIONED GLASS

• FOR TRIPLE OR MORE ORDERS OF STRAIGHT-U OR “ON THE ROCKS”
LIQUORS OR SPIRITS, MAITAI
• HIGHBALL GLASS
• FOR JUICES, SOFT DRINKS AND SPIRITS MIXED WITH WATER, TONIC SODA,
GINGER ALE OR JUICE. (SCREWDRIVER, CUBA LIBRE, HARVEY
WALLBANGER)

• IRISH COFFEE GLASS

• FOR ORDERS OF IRISH COFFEE, ALSO RUEDESHEIMER COFFEE

• JIGGER GLASS
 PARFAIT GLASS

• FOR POUSSE-CAFÉ.
• PILSNER GLASS
• FOR PILSNER BEER

• POCO GRANDE
• FOR SPECIAL HOUSE RECEPTIONS AND OTHER FANCY DRINKS (POCO GRANDE,
SQUALL, TULIP CHAMPAGNE, TALL GOURMET)

• RED WINE GLASS

• ALSO BURGUNDY GLASS. FOR SERVING RED WINES IN GENERAL, BURGUNDY IN
PARTICULAR.
 SHERBET GLASS

FOR ICE SHERBET AND DESSERTS.

• SHERRY GLASS
• FOR SERVING PORT OR SHERRY

• SUNDAE GLASS
• FOR SQUNDAE AND MILK SHAKES.
GLASSWARE
CARE AND MAINTENANCE
 CARE OF GLASSWARE:

• HANDLE GLASSWARES WITH CARE

• DO NOT WASH GLASSES MIXED WITH PLATES OR SPOONS
• NEVER USED IT IN SCOOPING ICE
• THROW CHIPPED OR BROKEN GLASS
• DO NOT POUR HOT LIQUID WITH COLD GLASSES
• NEVER STACK GLASSES
• DO NOT HANDLE GLASS IN ALL TOGETHER
• ALWAYS HANDLE GLASS BY THE STEM
SOME GENERAL CONSIDERATIONS IN SELECTING
BAR TOOLS AND EQUIPMENT:
LOOK FOR QUALITY. IT MAKES VERY GOOD BUSINESS SENSE TO INVEST IN
HIGH QUALITY EQUIPMENT FOR YOUR BAR.

THERE ARE A NUMBER OF REASONS WHY:

 SURVIVAL

QUALITY EQUIPMENT WILL LAST LONGER AND WILL WITHSTAND

BETTER THE WEAR AND TEAR OF A HIGH-SPEED OPERATION.
HEAVY-GAUGE SURFACES WILL RESIST DENT, SCRATCHES, AND
WARP. HEAVY-DUTY BLENDERS WILL BETTER SURVIVE THE
DEMANDS OF MIXING FROZEN DRINKS. QUALITY GLASSES WILL
BREAK LESS EASILY THAN THIN BRITTLE ONES.
 FUNCTION
HIGH-QUALITY PRODUCTS ARE LESS LIKELY TO BREAK
DOWN.

BREAKDOWNS OF ANY KIND HAMPER SERVICE AND GIVE A

POOR IMPRESSION OF YOUR OPERATION.

IF YOUR POURER STICKS, YOU’VE GOT TO STOP AND

CHANGE IT. IF YOUR CORKSCREW BENDS, YOU MAY
CRUMBLE THE CORK AND LOOSE YOUR COOL AS YOU
PRESENT THE WINE AND THE CUSTOMER MAY REFUSE IT.
IF YOUR ICE MAKER QUITS, YOU ARE IN REAL TROUBLE.

REPAIRS OR REPLACEMENTS CAN BE FRUSTRATING, TIME-

CONSUMING AND COSTLY. QUALITY PRODUCTS,
MOREOVER, USUALLY COME WITH GUARANTEES.
 APPEARANCE

QUALITY PRODUCTS ARE USUALLY MORE PLEASING TO THE EYE, AND ARE LIKELY
TO MAINTAIN THEIR GOOD LOOKS LONGER.

CHEAP GLASSWARE BECOMES SCRATCHED AND LOSSES ITS GLEAM. CHEAP

BLENDER CONTAINERS GET DINGY-LOOKING. SO DO WORK SURFACES.

SINCE MUCH OF YOUR EQUIPMENT IS SEEN BY YOUR CUSTOMERS, IT IS IMPORTANT

TO HAVE IT PROJECT AN IMAGE OF QUALITY, CLEANLINESS, AND CARE.
 EASE OF CARE

HIGH-QUALITY EQUIPMENT IS LIKELY TO BE BETTER DESIGNED AS WELL

AS BETTER MADE.

THIS MEANS SMOOTH CORNERS, NO DIRT-CATCHING CREVICES, AND

DENT-FREE SURFACES THAT CLEAN EASILY.

IT ALL MAKES FOR BETTER SANITATION AND BETTER APPEARANCE.

 ASSIGNMENT!!
TASK LO1.1-2: SKETCH AND DESCRIBE
 PERFORMANCE OBJECTIVE:

• AS AN ASSIGNMENT, SKETCH AND DESCRIBE 25 TOOLS AND EQUIPMENT

AND 25 GLASSES USUALLY FOUND ON THE BAR
 SUPPLIES

- BOND PAPER WITH 1X1X1X1 MARGIN

- PEN/ PENCIL
 STEPS/PROCEDURE:

• USE A BOND PAPER WITH 1X1X1X1 MARGIN

• SKETCH OR DRAW 25 TOOLS AND EQUIPMENT AND 25
GLASSES USUALLY FOUND ON THE BAR
• WRITE A SMALL DESCRIPTION EACH DRAWING
• ONE BOND PAPER SHOULD CONTAIN A MINIMUM OF FIVE
(5) AND MAXIMUM OF SIX (6) DRAWING WITH DESCRIPTION
• ATTACH TASK SHEET LO1.1-2 AND PERFORMANCE CRITERIA CHECKLIST UPON SUBMISSION
PERFORMANCE CRITERIA CHECKLIST
FOR
TASK SHEET 1.1-2
SKETCH AND DESCRIBE
- THE END -